{Cabo Chicken}

1 C. fresh lime juice (from 5 to 6 limes)
1/2 C. olive oil
4 cloves garlic, crushed with press
2 tsp. crushed red pepper
2 tsp. salt
8 med. skinless, boneless chicken-breast halves (6 oz. each)

In bowl, whisk together lime juice, olive oil, garlic, crushed red pepper, and salt. In large self-sealing plastic bag, place chicken & lime marinade. Seal bag and refrigerate chicken 8 hours or overnight, turning bag over several times. Preheat broiler, setting rack 4" from source of heat, or prepare outdoor grill for direct grilling on medium. Remove chicken from marinade; discard marinade. Place chicken on rack in broiling pan or on hot grill rack, and cook 12 to 15 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning over once. Serves 8.



(I found this recipe in Good Housekeeping June 2008 Magazine. It's a celeb recipe and it came from LeAnn Rimes. Apparently her hubby concocted this while they were on vacation in Cabo San Lucas, Mexico. It caught my eye immediately cause I've actually been to Cabo twice & I absolutely love and miss it. Wishing I were there now, & that is why I made this tonight. It was so DE-LISH!!)

{No Longer a Secret Mustard Potato Salad}

16 (fist sized) potatoes, skinned, cut to bite size, boiled so cooked thru but still firm, not mushy
1/2 C. mayo
1/2 C. mustard
1 Tbs. garlic salt
3 tps. onion powder
3/4 C. dill pickle juice
1-1/2 C. diced dill pickles
1 -1/2 C. chopped celery
1/2 C. chopped red onion
Optional: A few hard-boiled eggs
Paprika

Mix mayo, mustard, garlic salt, onion powder, & pickle juice together. Add potatoes, celery, pickles, & onions. Top with sliced hard-boiled eggs & sprinkle with paprika.

(This is not just any ordinary Mustard Potato Salad. This to die for potato salad has been a secret up until about a year ago. It is my absolute FAVE! It is so flavorful. My mom always just made it by taste. "Add a bit of this and a bit of that and taste and ok lets put some more of this in...." This is very frustrating to a culinary failure as myself. I have no skills unless there is a recipe. So I set up my video camera last year and had her make it but using measuring tools, what a concept. We finally had it down so that me and my sibs can make this even after m'mama is long gone. Where this came from... well that is the argument. My dad claims it's his mama's potato salad and my mom claims it's her mama's. All I know is that m'mama can make it without the recipe and that is a pretty cool talent. So this is what I made on Mother's day this year for our bbq.)

{Chicken Cheese Enchiladas & Fiesta Rice}

Enchiladas

4 boneless skinless chicken breasts or 3- 12 oz. cans of premium chunk chicken breast packed in water
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg can olives
1 lb. sour cream
1 lg can mild peeled diced green chilies
1 onion
8 lg flour tortillas
1 lg bag (4 cups) shredded monterey jack and cheddar mix

Mix cooked chicken, soups, diced olives, 1/2 sour cream, green chilies, diced onion and 1/2 cheese. Spray large casserole pan with Pam cooking spray. Load each tortilla with aprox. 1-1/2 to 2 cups of mixture. Roll and fold burrito style and lay in pan. Cover enchiladas with remaining cheese & cover with foil. Bake at 425 for 45 min. Remove foil for the last 5 min. Optional: top with lettuce, tomato, cilantro, & remaining sour cream when ready to serve. Also serves well with black beans.


Rice

1 can chicken broth
1/2 C. Pace Thick & Chunky Salsa
1/2 C. water
2 C. uncooked Original Minute Rice

In saucepan heat broth, water, & salsa just until starting low boil. Stir in rice, cover & remove from heat. Let stand for 5 min.


(Happy Cinco De Mayo!! This is what we had for dinner on Tuesday. It was so good. I usually make the enchiladas as a casserole (the recipe is from a co-worker from YEARS ago) but I tried it this way for a change & I loved it so much better. They were HUGE!!! Also the rice it the easiest thing and I got that one from my bro when he was in home economics in Jr. High & so we've used that one for years also. "So DAMN good!" is a direct quote from my GB. Enjoy!)